In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from "loco_ladi" in the Gluten-Free Forum.
2 tablespoons bacon drippings
2 cups pinto beans (15 ounce can) drained & rinsed
8 corn tostada's (or deep fry corn tortilla's)
2 cups Monterey Jack cheese
3 cups lettuce
1 cup tomato
2 cups cooked turkey (or chicken) shredded
Garnishes options: onion, jalapeno and cilantro
Refried Beans Directions:
Heat bacon dripping until smoking, add half the beans, heat for 1 minute, mash--lower heat, add remaining beans cook and mash over low heat until smooth.
Preheat oven to 375F. Distribute beans over each tostada evenly and top with cheese and bake until cheese melts. Remove from oven top with lettuce, tomato's, turkey then top with garnishes.
Makes 4 tostadas.